Macon beacon. [volume] (Macon, Miss.) 1859-1995, 1887-06-25
WHOLESOME BREAD.
Elementary Principles 2nd Important
Points In Bread Making.

fOlntS IN lbfeau- NhklnR.
Bread of some kind forms an article
of diet for all nations, and that il
should be of the best quality is of the
greatest importance, the health and
welfare of the family depending S o
largely upon it.
In making bread, as in every other
branch of cooking, the main thing is to
become acquainted with the elementary
principles. Few things hat belong to
the department of housekeeping have
been so much discussed as bread-bak-
ing, and possibly it is because there has
been SO many different theories adj
vanced upon the subject that house.
keepers are bcwildered and uncertain
as to the best made.
Of course perfect bread can be made
only from the best material. combined
with the most scrupulous care and at
tention throughout the process. There
should be no delay when the sponge is
well mixed, and obtains the proper de-
gree of lightncss, or placing the loaves
in a hot oven when ready to bake.
Certain chemical changes must take
place in some of the components of the
mixture, and as it is very important
that all the necessary conditions for
aiding these changes should be perfect,
it is of course plain to every house
keeper that both knowledge and skill
are required to become successful in
the art of bread making.
After the quality of flour, indeed
some cooks say in advance of it, the
first thing to be considered in bread
making is the yeast. Without good
yeast it is impossible to make good
bread, and it should be the ambition of
every housekeeper to acquire the art
of making good homemade yeast.
When ready to make bread the first
step is mixing the ingredients. At.
mospheric changes affect the sponge,
and it is, therefore, best to mix it in O
stone vessel and keep it excluded from
the air. In summer no artificial heat
is needed, but in winter it should BE-
kept warm.
The length of time required fol
kneading is materially affected by til,
quality of the flour and the kind O,
yeast used, the better the quality o.
both the less time for working the
bread will be requisite.
The most important point in bread,
making is reached when the loayes ar,
put in the pans for the last time. Tc
decide when dough is sufficiently light
to bake is a matter of great considera
ton to the cook, as it varies in difcren.
temperatures and at different season,
of the year, but practice will soon teacl
the length of time required. 1t is sci.
dom less than half an hour, or more
than two hours. A loaf of bread shoult
be nearly double in size after it is M
in the pan. The heat of the oyer
should be moderate when the bread |,
put in to bake, and should be gradual,
increased in intensity.
There are various methods of ~testine
bread to ascertain when done. A loa.
OF hot bread when well baked will no,
burn the hand; if it does, there is MOI,
hot steam within than is consistent wifi
perfect baking, and the bread SHOULD
be replaced in the oven. The crus
OF a well baked loaf of bread is a rich
brown. If any doubt is entertained
OF the bread being well done, it is bet
ter to leave 1t in the oven a little to,
long than not long enough.
Bread, as soon as baked. should h,
J taken from the paus and placed IN
covered in such a position as will ex
! pose the greatest possible amount q
surface to the air. This prevents N,
erusts from being hard, as well as per
! mlts the rapid escape of gas involved /,
the process Of fermentation.-Eii,a p
Parker, in Louisville Courier -,Iouruai